No Bake Cherry Cheesecake
A creamy, luscious cheesecake topped with cherry pie filling nestled in a crisp graham cracker crust, perfect for any occasion without the need for baking.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling
- 2 packages (8oz) cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
For the topping
- 1 can (15oz) cherry pie filling
Instructions
Preparation
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well blended and resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and up the sides of a pie plate. This helps create a sturdy crust that holds well when sliced.
- Place the crust in the refrigerator to set while preparing the filling.
- In a stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated.
- Add the vanilla extract and heavy cream into the mixture. Beat until the mixture is fluffy and light.
- Spoon the cream cheese filling into the chilled crust, smoothing it out evenly with the back of a spatula.
- Cover the cheesecake with plastic wrap and return it to the refrigerator. Chill for at least 2-3 hours to firm up.
- Before serving, spoon the cherry pie filling over the top of the cheesecake.
Serving
- Slice the cheesecake into wedges and serve it chilled. Garnish with extra cherry pie filling if desired.
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Notes
For best results, allow cream cheese to soften to room temperature before mixing. Store leftovers covered in the refrigerator for up to 5 days. Avoid freezing as it may alter texture.